Vegetable Paella

Total Time:
1 hr 25 min
50 min
35 min

4 to 6 servings

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, sliced
  • 16 yellow cherry tomatoes, halved (1 cup)
  • 3/4 teaspoon salt
  • 6 red radishes, quartered
  • 1/2 cup dry vermouth
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon saffron threads
  • 1 cup bomba rice, or other short-grain rice
  • 1/4 pound green beans, trimmed, cut into 1-inch pieces
  • 1 red pepper, cut into 1/4-inch strips
  • 1/2 cup frozen peas, thawed
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons chopped fresh parsley
  • Heat the olive oil over medium-high heat in a 10-inch saute pan with a lid. Add the onion and celery and saute until beginning to soften, about 4 minutes. Add the garlic, cherry tomatoes and salt and cook an additional 6 minutes, until the tomatoes begin to break down. Add the radishes and saute another 2 minutes. Add the vermouth and allow it to reduce by half. Add the chicken broth and then the saffron, rubbing it between your fingers to crumble a bit. Bring to a simmer and stir in the rice and the green beans. Simmer over medium-high heat, uncovered, for 5 minutes without disturbing. Scatter the red peppers and peas over the top and gently press them into the rice mixture; do not stir. Reduce the heat to medium, cover and simmer for 7 minutes. Uncover, raise the heat to high and cook for 3 minutes more, to make sure all the liquid is evaporated and to help develop a crust on the bottom. Remove the pan from the heat, cover and let rest for 5 minutes. Uncover, sprinkle with the smoked paprika and the parsley and serve.

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